Colombian Style Beans with Bacon
Beans with Bacon is one of the most representative and delicious foods of Colombian gastronomy. It is the protagonist of our international dish the Bandeja Paisa, and they are eaten often in the central part of Colombia.
Since they are prepared in large quantities at a time, they can be refrigerated to be eaten for breakfast the next day. Beans with bacon are usually mixed with a bit of rice, and with an egg sunny side up, to build the Bean Calentado. Calentao’ or calentado is usually leftovers that will be eaten for breakfast the next day with the sunny side up egg).
This is the recipe we often prepare at our house. I recommend using a generous amount of plantain so they come out denser and use a meaty piece of bacon as my grandmother taught me. She prepared this with ripe plantains, while I use green plantains. The taste? Just as amazing!
Therefore, I normally accompany the beans with some slices of ripe plantain, white rice, and avocado. Tell me which one you like best! 🙂
If you want to minimize the cooking time, use the pressure cooker. It will be right on point!
- 1 lb beans
- 2 tbsp butter
- ½ small onion chopped (optional)
- 1 cup chopped tomato
- 2 cubes of chicken/beef bouillon
- 2 green plantains, peeled and cut in cubes
- 1 lb sliced bacon
- 4 tbsp tomato paste
- Salt to taste
- Soak the beans from the night before, the water completely covering them.
- When getting ready to cook, add the butter to the pot and saute the onion with the tomato.
- Add the beans and the water they soaked in into the pot.
- Add the bouillon and cook until it slightly softens.
- Add the plantain cubes, bacon, and tomato paste.
- Apply the lid and cook until ingredients soften completely.
- Check the seasoning and add salt to taste.
- Serve with white rice, slices of ripe plantain and avocado.